不同干燥方式下淮山片理化性质的比较分析
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摘要
为了研究不同干燥方式对淮山片理化特性、活性成分和糊化特性的影响,采用热风干燥、红外干燥和红外-热风联合干燥干制淮山,分析了干燥方式对干制淮山片的复水比、色泽、褐变度、活性成分、抗氧化能力、微观结构和淀粉糊化特性的影响,并采用体外消化模拟实验分析不同干燥方式的淮山片淀粉体外消化性。结果表明,三种干燥方式对淮山色泽、褐变度、复水比、可溶性多糖、多酚含量影响不显著(p>0.05),但微观结构和糊化性质存在差异。红外-热风联合干燥的淮山片黄酮含量为0.29%、尿囊素含量为0.95%、抗氧化能力为61.64 mmol/L、DPPH自由基清除能力为7.73%和体外消化率为25.59%,显著高于另外两种干燥方式(p<0.05),表明红外热风联合干燥在淮山干制中具有良好的应用前景。
Effects of different drying methods(hot air drying, infrared drying and infrared-hot air drying) on physicochemical properties,antioxidant capacity and pasting properties were investigated. The rehydration rate, color, browning degree, bioactive components, antioxidant capacity, in vitro digestibility, microstructure and pasting properties were analyzed. Results indicated that there were no significant difference in color, browning degree, rehydration rate, reducing sugar and flavonoids content of yam dried with different drying methods(p>0.05), but there have obvious difference in the microstructure and pasting properties. Compared to hot air drying and infrared drying, higher content of flavonoids(0.29%) and allantoin(0.95%) were retained in infrared-hot air drying products, and the higher antioxidant capacity, DPPH scavenging ability and in vitro digestibility(61.64 mmol/L, 7.73% and 25.59%, respectively) were obtained. Therefore, infrared-hot air drying could be a more promising technique to develop the dried products of yam slice.
Effects of different drying methods(hot air drying, infrared drying and infrared-hot air drying) on physicochemical properties,antioxidant capacity and pasting properties were investigated. The rehydration rate, color, browning degree, bioactive components, antioxidant capacity, in vitro digestibility, microstructure and pasting properties were analyzed. Results indicated that there were no significant difference in color, browning degree, rehydration rate, reducing sugar and flavonoids content of yam dried with different drying methods(p>0.05), but there have obvious difference in the microstructure and pasting properties. Compared to hot air drying and infrared drying, higher content of flavonoids(0.29%) and allantoin(0.95%) were retained in infrared-hot air drying products, and the higher antioxidant capacity, DPPH scavenging ability and in vitro digestibility(61.64 mmol/L, 7.73% and 25.59%, respectively) were obtained. Therefore, infrared-hot air drying could be a more promising technique to develop the dried products of yam slice.
引文
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[31]尹慧敏,吴文福,窦建鹏,等.热风干燥条件对马铃薯全粉糊化品质的影响[J].农业工程学报,2017,33(12):293-300YIN Hui-min,WU Wen-fu,DOU Jian-peng,et al.Influence of hot-air drying condition on dehydrated potato flour gelatinization quality[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(12):293-300
[2]汤尚文,孙永林,王同齐,等.山药红外干燥特性与数学模型[J].食品科技,2016,41(6):93-99TANG Shang-wen,SUN Yong-lin,WANG Tong-qi,et al.Infrared radiation drying characteristics and mathematical model of yam[J].Food Science and Technology,2016,41(6):93-99
[3]白竣文,肖瑞,董晨,等.山药催化式红外干燥特性及色泽评价[J].食品工业科技,2017,38(7):221-225BAI Jun-wen,XIAO Rui,DONG Chen,et al.Drying characteristic and product color evaluation of yam by catalytic infrared drying[J].Science and Technology of Food Industry,2017,38(7):221-225
[4]马丽娜,阮传清,周先治,等.淮山片真空冷冻干燥工艺的优化[J].食品安全质量检测学报,2017,8(9):3466-3472MA Li-na,RUAN Chuan-qing,ZHOU Xian-zhi,et al.Optimization of the vacuum freeze drying process of chinese yam slices[J].Journal of Food Safety&Quality,2017,8(9):3466-3472
[5]李清明,李志雅,张丽茹,等.淮山片变温压差干制工艺优化及其特性研究[J].南方农业学报,2016,47(10):1743-1748LI Qing-ming,LI Zhi-ya,ZHANG Li-ru,et al.Optimization of explosion puffing drying process of yam slice and study of its properties[J].Journal of Southern Agriculture,2016,47(10):1743-1748
[6]巨浩羽,肖红伟,白竣文,等.苹果片的中短波红外干燥特性和色泽变化研究[J].农业机械学报,2013,44(S2):186-191JU Hao-yu,XIAO Hong-wei,BAI Jun-wen,et al.Medium and short wave infrared drying characteristics and color changing of apple slices[J].Transactions of the Chinese Society for Agricultural Machinery,2013,44(S2):186-191
[7]唐璐璐,易建勇,毕金峰,等.干燥方式对丰水梨片酚类物质含量及其抗氧化活性的影响[J].中国食品学报,2017,17(12):129-138TANG Lu-lu,YI Jian-yong,BI Jin-feng et al.Effects of drying methods on the phenolics content and antioxidant activity of hosui pear[J].Journal of Chinese Institute of Food Science and Technology,2017,17(12):129-138
[8]赵悦,陈芹芹,毕金峰,等.草莓中短波红外干燥动力学拟合及品质变化分析[J].食品与发酵工业,2016,42(4):137-143ZHAO Yue,CHEN Qin-qin,BI Jin-feng,et al.Drying kinetics and quality change analysis of short and medium-wave infrared radiation dried strawberry[J].Food and Fermentation Industries,2016,42(4):137-143
[9]Shiva Ruhanian,Kamyar Movagharnejad.Mathematical modeling and experimental analysis of potato thin-layer drying in an infrared-convective dryer[J].Engineering in Agriculture,Environment and Food,2016,9(1):84-91
[10]张丽丽,王相友,张海鹏.山药切片红外干燥温度神经网络预测[J].农业机械学报,2014,45(11):246-249,336ZHANG Li-li,WANG Xiang-you,ZHANG Hai-peng.Temperature prediction of yam under infrared drying based on neural networks[J].Transactions of the Chinese Society for Agricultural Machinery,2014,45(11):246-249,336
[11]苏丹,李树君,赵凤敏,等.农产品联合干燥技术的研究进展[J].农机化研究,2014,11:236-240SU Dan,LI Shu-jun,ZHAO Feng-min,et al.Research developments of combination drying technology for crops[J].Journal of Agricultural Mechanization Research,2014,11:236-240
[12]刘娟,梁延超,余斌,等.马铃薯薯条色泽和质地特性及薯条加工型品系筛选[J].中国农业科学,2017,50(22):4247-4265LIU Juan,LIANG Yan-chao,YU Bin,et al.Screening for french fries processing potato lines according to colour qualities and texture properties[J].Scientia Agricultura Sinica,2017,50(22):4247-4265
[13]黄婷,乔庆杰,张海晖,等.萝卜缨微波真空干燥工艺优化及其特性[J].食品科技,2015,40(2):72-77HUANG Ting,QIAO Qing-jie,ZHANG Hai-hui,et al.Microwave vacuum characteristics and drying technology optimization of radish leaves[J].Food Science and Technology,2015,40(2):72-77
[14]Vaikousi H,Koutsoumanis K,Biliaderis C G.Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols[J].Journal of Food Engineering,2009,95(4):541-550
[15]聂凌鸿,宁正祥.广东淮山多糖提取工艺的研究[J].食品工业科技,2003,12:43-45NEI Ling-hong,NING Zheng-xiang.Study on extraction technology of polysaccharides from Guangdong[J].Science and Technology of Food Industry,2003,12:43-45
[16]裴贵珍,漆新文.高效液相色谱法同时测定缩泉胶囊中尿囊素和乌药醚内酯的含量[J].山西医药杂志,2016,45(21):2548-2549PEI Gui-zhen,QI Xin-wen.Simultaneous determination of allantoin and urcaprolactone in Suoquan capsules by HPLC[J].Shanxi Medical Journal,2016,45(21):2548-2549
[17]Peng Huang,Qing Zhang,Hongye Pan et al.Optimization of integrated extraction-adsorption process for the extraction and purification of total flavonoids from Scutellariae barbatae Herba[J].Separation and Purification Technology,2017,175:203-212
[18]Marjorie R.Rover,Robert C.Brown.Quantification of total phenols in bio-oil using the Folin-ciocalteu method[J].Journal of Analytical and Applied Pyrolysis,2013,104:366-371
[19]李环,陆佳平,王登进.DNS法测定山楂片中还原糖含量的研究[J].食品工业科技,2013,34(18):75-77LI Huan,LU Jia-ping,WANG Deng-jin,Study on determination of reducing sugar from haw flakes with DNScolorimetry method[J].Science and Technology of Food Industry,2013,34(18):75-77
[20]Marcin O?arowski,Rados?aw Kujawski,Przemys?aw Miko?ajczak,et al.Comparison of antioxidant activities of fractionated ext-racts from seedlings and herb of Chelidonium majus L.using DPPH,ABTS and FRAP methods[J].Herba Polonica,2016,62(4):22-38
[21]范金波,蔡茜彤,冯叙桥,等.5种天然多酚类化合物抗氧化活性的比较[J].食品与发酵工业,2014,40(7):77-83FAN Jin-bo,CAI Xi-tong,FENG Xu-qiao,et al.The comparison of five natural phenolic compounds on antioxidant activity in vitro[J].Food and Fermentation Industries,2014,40(7):77-83
[22]Angela Fadda,Maria Serra,Maria Giovanna Molinuetal.Reaction time and DPPH Concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical[J].Journal of Food Composition and Analysis,2014,35(2):112-119
[23]Shujun Wang,Peiyan Li,Teng Zhangetal.In vitro starch digestibility of rice flour is not affected by method of cooking[J].LWT-Food Science and Technology,2017,84:536-543
[24]国家标准委员会.GB/T24853-2010食品检验方法-理化检验[S]National Standard Committee.GB/T24853-2010 Physical and Chemical Examination of Food Inspection Methods[S]
[25]陈佳希,李多伟.山药的功能及有效成分研究进展[J].西北药学杂志,2010,25(5):398-400CHEN Jia-xi,LI Duo-wei.Research progress in function and effective components of Chinese yam[J].Northwest Pharmaceutical Journal,2010,25(5):398-400
[26]Chen X,Li X,Mao X,et al.Effects of drying processes on starch-related physicochemical properties,bioactive components and antioxidant properties of yam flours[J].Food Chemistry,2017,224:224
[27]逯阳.几种植物多酚捕获体内自由基反应机理的理论研究[D].哈尔滨理工大学,2017LU Yang.A theoretical study on the reaction mechanisms of several plant polyphenols scavenging radical in vivo[D].Harbin University of Science and Technology,2017
[28]HSU C L,CHEN W,WENG Y M,et al.Chemical composition,physical properties,and antioxidant activities of yam flours as affected by different drying methods[J].Food Chemistry,2003,83(1):85-92
[29]王鹏,程志强,祖亿等.杂粮淀粉体外消化特性的分析[J].食品科技,2017,42(10):170-174WANG Peng,CHENG Zhi-qiang,ZU Yi,et al.Effect of starch grains on the in vitro digestibility in different processing methods[J].Food Science and Technology,2017,42(10):170-174
[30]兰冬梅.微波对锥栗全粉理化性质的影响及即食锥栗的研制[D].福建农林大学,2016LAN Dong-mei.Effect of microwave irradiation on the physicochemical properties of Castanea henryi powder and the development of instant Castanea henryi[D].Fujian Agriculture and Forestry University,2016
[31]尹慧敏,吴文福,窦建鹏,等.热风干燥条件对马铃薯全粉糊化品质的影响[J].农业工程学报,2017,33(12):293-300YIN Hui-min,WU Wen-fu,DOU Jian-peng,et al.Influence of hot-air drying condition on dehydrated potato flour gelatinization quality[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(12):293-300